A quick and comforting family favorite
This is a delicious and satisfying family meal which is ready in under 30 minutes.
2 tablespoons vegetable oil
1 can Vegetable Steaks, cut into bite-size chunks*
1 can healthy-style cream of mushroom soup (undiluted)
1/2 cup water
1 envelope dried onion soup mix
1/2 cup light sour cream
1/2 package whole wheat egg noodles
In a large, non-stick frying pan, stir-fry vegetable steaks in oil over medium-high heat until slightly browned and crispy. Add mushroom soup, water, and onion soup mix. Cover and reduce to low heat; simmer for 20 minutes. Meanwhile, cook egg noodles according to package directions, then drain. After 20 minutes, stir in sour cream and remove stroganoff from heat. Serve over cooked egg noodles.
*Or, use your favorite gluten product. Might also work well with mushrooms (such a portabella), though I haven't tried it that way.